Saucy Cheesy Chicken Veggie Pasta Skillet Supper for Go Ahead Honey, It’s Gluten Free

This post is linked to Go Ahead HoneyGluten-Free Wednesdays, and Seasonal Sundays. 

When I came up with the theme of Dishes So Simple, No Recipe Required for this month’s Go Ahead Honey, It’s Gluten Free carnival, I did so because that’s really how I cook most of the time. Many times I have to concentrate on actually recording real recipes to share here at gfe. I do so because the major focus of my blog is sharing recipes, and a lot of my gfe readers will only cook using a recipe. My hope is that this month’s Go Ahead Honey will inspire folks to just get in the kitchen and have fun cooking using the concepts shared in the roundup rather than having a recipe in hand.

One of Mr. GFE’s favorite meals is any kind of pasta dish. So I’ll pick up a package of gluten-free pasta from time to time, just so I see that ebullient look on his face when he asks what we’re having for dinner and I answer “Pasta!” (Usually I buy Tinkyada brand because that’s my preference of what’s available locally, but I’ve also heard wonderful things about BiAglut pasta.) Unless I’m making lasagna, my pasta dishes are usually skillet dishes. They’re easy and quick and various types of gluten-free pasta will work equally well in them. Most recently, I made what I called Saucy Cheesy Chicken Pasta Skillet Supper. I almost never have a recipe for this type of dishes and while I’m pleasing Mr. GFE with the pasta factor, I’m also cleaning out the refrigerator and pulling from my “pantry.”

Here’s the basic concept for my pasta skillet suppers, with notes in parentheses on what I consider options and how I made the pasta skillet supper that’s pictured.

Pasta Skillet Supper (Saucy Cheesy Chicken Veggie Pasta Skillet Supper)

- Add a couple of tablespoons of oil, butter, or liquid to your skillet. (Sometimes water or broth is what I use.) Heat skillet to medium.

- Add any uncooked meat or seafood that you wish to cook. (I added some uncooked chicken tenderloins for the recipe shown.) Cook for a few minutes on either side. If meat or seafood is done, remove and set aside. Otherwise, you may continue to cook meat or seafood with the other ingredients you will be adding.

- Add uncooked veggies that you wish to sauté. (I added onions, garlic, zucchini, and tomatoes at this point.)

- Saute until veggies begin to soften, stirring frequently.

- Add in any liquids at this point and reduce heat some. (I added in some pizza sauce and tomato sauce, both left over from previous meals. Sometimes I add in coconut milk. Sometimes I add in vegetable or chicken broth. Salsa and leftover soup are also good options. You’re going to be cooking long enough to reduce the liquid some and pasta needs more liquid than other skillet dishes. Still, start with less than you think you need, and add additional liquid ingredients as needed.)

- Immediately add in cooked pasta. If you had already cooked meat or seafood  for your dish, as well as any other already cooked veggies  you think would work well, add them at this time, too. (I added in some leftover corn and broccoli.) Stir until all is coated with sauce. Increase heat and cook until all is heated through and any liquid is reduced to make a sauce to your liking. Stir as needed while cooking.

- Turn off heat. Sprinkle with cheese (dairy or non-dairy), if desired—either while in the skillet or once served on plates. I generally prefer the latter because it’s easy for me to serve Mr. GFE a dairy version and me a non-dairy version if I so choose.

Shirley’s Notes:  Sometimes cheese is not the right ingredient to add to skillet dishes. I made a skillet pasta dish when camping this summer that used brown rice ziti with grilled shrimp, olive oil, garlic, onions, and coconut milk plus some salt, pepper, and chipotle powder. It was just perfect as it was; no cheese of any kind was needed. Work with what you have and play with flavor combinations that have worked in other dishes. For example, if you love lasagna, then some ground beef (and/or ground sausage), tomato-based ingredients, cheese(s), and complementary veggies (e.g., zucchini, spinach) might be a good idea. If your family loves cheeseburgers, a cheeseburger macaroni dish would probably be welcomed. If you’re vegetarian and love chickpeas, some combination of roasted chickpeas and seasonal veggies cooked with the pasta in a veggie broth might turn out to be your favorite non-recipe pasta dish. You get the idea. Honestly, I find these non-recipes to be some of the most satisfying dishes that I make because I exercise creativity and “carefreeness,” but yet always end up with a delicious one-dish dinner. Plus I fill up my skillet when making these dishes, so we always have leftovers for lunches or dinner the next evening.

See all the non-recipe entries in my Go Ahead Honey, It’s Gluten Free roundup post here—so many great ideas! Don’t forget that Iris (The Daily Dietribe) is hosting this not-to-be-missed monthly event for September. Also, look for a five-day series here at gfe in September—September Skillet Suppers—where I’ll share some of my favorite one-dish dinners with an appropriate giveaway at the end for all who have commented during the week.

Shirley
Not just gf, but gfe!

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Comments

24 Responses to “Saucy Cheesy Chicken Veggie Pasta Skillet Supper for Go Ahead Honey, It’s Gluten Free”

  1. Courtney on August 31st, 2011 11:31 pm

    Yum! Quick, easy, and delicious. Can’t beat that.

    • Shirley on September 4th, 2011 5:41 pm

      Hi Courtney–It’s good to see you here at gfe again. :-) Yes, those are my favorite meal adjectives, too! ;-)

      Thanks,
      Shirley

  2. Priyanka on September 1st, 2011 6:27 am

    Wow….that peerfect…!!!
    Cheesy……..Saucy…….and absolutely TEMPTING :)

    • Shirley on September 4th, 2011 5:42 pm

      Hi Priyanka–Awww, thanks, dear! I couldn’t agree more. ;-) Thanks for visiting again and taking the time to comment! :-)

      Shirley

  3. Ina Gawne on September 1st, 2011 9:45 am

    Shirley – we love dishes like this too – easy, tasty, with lots of cheese – what is not to love!

    • Shirley on September 4th, 2011 5:44 pm

      Hi Ina–I know you like these kinds of dishes, too. I’ve looked at them longingly on your blog a lot. ;-) And btw your latest recipe, Chicken Ragout, looked excellent!

      Thanks!
      Shirley

  4. Kim on September 1st, 2011 11:52 am

    I wish I could reach into my computer & sample this! YUM! I love how easy this looks and I may even be able to get the kids to eat it (hubby included). ;)

    • Shirley on September 4th, 2011 5:46 pm

      Hi Kim–Ohhh, touch eating utensil to monitor and come out with a sample … now wouldn’t that be awesome? ;-) In our sci fi future perhaps? Thanks, dear! I’d be very surprised if your family didn’t absolutely love this dish… whatever variation you make. :-)

      Shirley

  5. SherriS. on September 1st, 2011 12:56 pm

    Had to get a tissue to wipe off my drool on my keyboard here at work. So embarrassing! Looks delish!

    • Shirley on September 4th, 2011 5:47 pm

      Hi Sherri–LOL … you’re such an encouraging, supportive gfe reader! :-)

      Thanks!
      Shirley

  6. Carol, Simply...Gluten-free on September 1st, 2011 1:34 pm

    I am a huge fan of pasta skillet dishes – they were a mainstay at my house when the boys were growning up. Yours is making me very hungry right now! Are you home?

    • Shirley on September 4th, 2011 5:49 pm

      Hi Carol–One more night of vacation and then travel day tomorrow. It’s been a great time, but going home will be wonderful, too. :-) As a mom of hungry boys, your endorsement of the pasta skillet dishes speaks volumes!

      Thanks! xo,
      Shirley

  7. cheryl on September 1st, 2011 5:12 pm

    This looks delicious as usual, Shirley! what a great alternative to the ‘helpers’

    • Shirley on September 4th, 2011 5:51 pm

      Hi Cheryl–Thanks so much! :-) Yes, I’m all about helping my gfe readers, but not a fan of the packaged “helper” mixes. I will be sharing some more along those lines in the near future. ;-)

      Shirley

  8. Kay Guest on September 1st, 2011 9:10 pm

    Hey Shirley!
    How did you know we just bought some gluten-free pasta? :-) This looks really good to me!
    And hey, I’ve tried to create my own blog…the next post that I do, I hope to write about celiac and gluten free! Stay tuned!

    • Shirley on September 4th, 2011 5:54 pm

      Hey Kay–Have fun with the gluten-free pasta, dear, and thanks for the pasta supper compliment. :-)

      I’m so excited about your new blog, Georgia Girl with an English Heart! I can’t wait to read your post about celiac and living gluten free.

      Hugs,
      Shirley

  9. Maggie on September 1st, 2011 9:11 pm

    Comfort food! This is a great quick meal Shirley. I love your tips and method, thanks for sharing. I’ll be trying a vegetarian option for sure. My kids love pasta so it’s a great way to get more veggies into them. I’m out of the loop this month. I suppose I missed the deadline?

    • Shirley on September 4th, 2011 5:57 pm

      Yes, Maggie, comfort food! And it’s surprising how quickly a meal like this comes together. :-) I make a vegetarian version when I have meat (or seafood) for Mr. Carnivore Man (aka Mr. GFE) to go with this type of dish. Sometime I can get away with making it our only dish if I add black beans. ;-)

      I’m so glad you left this comment and got into the GAH roundup this month! xo,
      Shirley

  10. InTolerantChef on September 2nd, 2011 7:23 am

    What a great way to use up all those ingredients hiding in the back of the fridge!

    • Shirley on September 4th, 2011 6:00 pm

      Hi InTolerant Chef–Exactly! :-) And I found more suitable ingredients in the back of the fridge than I expected, but then I felt victorious because nothing was going to waste before we left on vacation. ;-)

      Shirley

  11. Tammy on November 4th, 2011 11:41 pm

    I often do this non-recipe type of recipe with left over rotisserie chicken, easy and fast.

    • Shirley on November 12th, 2011 4:36 pm

      Hey Tammy–Somehow I missed this comment of your when I was on travel (but caught your next comment … hmmm). So sorry. I love using rotisserie chicken, too, but we just have to be careful. I had some the other day that was supposed to be gluten free, but made me ill … “gluten ill”. :-( They come in handy and I love the flavor though. :-)

      Shirley

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